The Sweet Angioletti with Hazelnut Cream, born from the art of recycling, have in no time become a real pizzeria dessert that you can easily find on the menu. They represent the perfect example of how simplicity can come very close to perfection.
They are nothing more than little pieces or strips of pizza dough that, once plunged into hot oil, become light and fluffy but with a crispy, golden crust. The final touch is the drizzle of hazelnut cream which, when it meets the warmth of the dough, melts and creates a combination I would dare call “dangerous” for the diet.
👉 Did you know? The recipe for the “Angioletti” was born from an idea of the pizza maker Antonio Starita’s mother in Naples, who used to prepare them for her children as a snack dusted with powdered sugar.
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- Difficulty: Easy
- Cost: Budget
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 4 People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lb pizza dough
- 4 1/4 cups sunflower oil
- to taste hazelnut spread
- to taste powdered sugar
- to taste re-milled durum wheat semolina (or all-purpose flour)
Tools
- Pastry cutter stainless steel spatula
Preparation
This time I didn’t have time to prepare the pizza dough and used ready-made dough purchased at a slice pizzeria in my town. If you want to make the pizza dough yourself you can read my recipe (clicking here), considering that the dough will need to rise for about 7 hours or until doubled in volume.
Dust the work surface with re-milled semolina. Stretch the dough with your hands trying not to flatten it too much (this will help keep the angioletti even softer and fluffier), and with a pastry cutter or pizza wheel cut strips no longer than about 3 inches (2 3/4–3 1/8 in). If they are too long, cut them in half.
Pour the sunflower oil into a pan and bring it to a temperature of 347–356 °F. Fry a few angioletti at a time on both sides for about 4 minutes. Once cooked, place them on paper towels to remove excess cooking oil.
Arrange them on a serving tray, decorate with powdered sugar and with hazelnut cream to taste.
Storage and variations
Sweet angioletti should be eaten right after preparation; if any are left over (though I seriously doubt it), you can keep them for one day at room temperature and reheat them a little in the microwave before eating.
You can top them with your favorite hazelnut spread or the classic Nutella, or with pistachio cream, or a chocolate glaze.
If you prefer a savory version, you can dress them with tomato sauce and stracciatella, or serve them with cheeses and cured meats.
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